Great Cod recipe, takes 10 minutes.

Ingredients
Fish:
1 1/2 lbs fresh cod fillets
5 Tbsp unsalted butter
1/3 cup chicken broth
1/4 cup white dry wine
6 oz cherry tomatoes
herbs chopped (cilantro or parsley)
Seasoning:
½ tsp salt
¼ tsp ground black pepper
¼ tsp ground cumin
½ tsp ground paprika
¼ tsp garlic powder
¼ tsp chili powder

• In a small bowl combine all the ingredients for the seasoning. Combine the salt, pepper, cumin, paprika, garlic and chili powder. 
• Season cod on all sides.
• In a skillet over med heat, add the broth, wine and cherry tomatoes, cook 5 minutes or until tomatoes start to burst and release juices.
• Add butter, cook until butter melts, stirring the sauce.
• Once butter melts add the cod. Cook over medium/high heat 3-4 minutes on each side, flipping halfway through the cooking. (DON’T over cook the cod.)
• Pour sauce over cod. Add fresh chopped herbs and serve.
• 

• 2 Large bone in Chicken Breasts
• Salt and Pepper
• Olive oil and a dollop of butter
• 1 medium onion chopped
• 3 Carrots – Quartered and diced
• 4 Cloves of garlic – minced
• 2″ piece of Ginger – minced
• 1 tsp red pepper flakes – or to taste
• 1 Tbsp tomato paste
• 1 1/2 Tbsp mild yellow curry powder
• 2 Tbsp flour
• 1/2 Tsp Tumeric
• 1/2 Tsp Cumin
• 2 C Chicken Stock
• 1 C Heavy whipping Cream
• 1 Tbsp Sweet Mango Chutney

Instructions:

1. Heat oven to 425 degrees.  Salt and pepper the chicken breasts and cook for 1/2 hour.  They won’t be completely cooked through. Shred once the chicken has cooled.
2. Heat olive olive oil and butter in a sauce pan.  Add the onions, carrots, garlic, red pepper flakes and ginger.  Season with salt and pepper, Saute for about 5 min.
3. Stir in tomato paste.
4. Add curry powder, flour, Tumeric and Cumin and stir to coat the vegetables
5. Add the chicken and stir
6. Add the chicken stock and bring to a boil.  Add in cream and once it returns to the boil turn it down to a low simmer for about 1/2 hour.  Stir occasionally.
7. Stir in Chutney just before serving.  I typically add a couple of tablespoons but you can also have on the side.
8. Taste and add salt if needed.
9. Serve over Basmati rice and if you’re lucky to have some Naan bread it’s great for dipping.
10. And if you’re really lucky and you have a curry tree, fry up some leaves until crispy and sprinkle over the top.  So delicious!

Amazing pasta recipe.. all about technique. 

Ingredients:

• 1 lemon, zest entire lemon
• 4 cloves garlic minced
• 12 oz spaghetti
• 1-2 tsp of chili flakes (yer call…we do 1) 
• Chicken stock concentrate (1/2?)
• 3 tbsp sour cream
• 1/2 cup Parmesan cheese
• Olive oil
• butter

Process:

1. Boil large pot of salted water and cook spaghetti to al dente
2. Reserve 1 cup pasta cooking water and drain
3. Heat a drizzle of olive oil in original pot
4. Add garlic, half the lemon zest and a pinch of chili flakes
5. Cook, stir until fragrant, about a minute. 
6. Stir in 1/2 cup of reserves pasta water, stock concentrate and juice from half the lemon and simmer until thickened, about 2-3 mins and take off heat
7. Add spaghetti, sour cream and 1 tbsp butter and toss. 
8. Add half the Parmesan and season with salt and pepper and mix in
9. Divide into bowls and serve with the rest of the chili flakes and Parmesan. 

DO: use additional pasta water at end coating if it seems dry

DONT: overcook pasta 

This is an old recipe from 1600’s Mexico….or maybe, 2010 US’ Merica……

Many people get it wrong out of the gate and boil their corn or grill it in the husk, which is more of a tourist trap move. This here is the shizzle. butter….fire….salt

Ingredients:

• Fresh white corn or if you cant find, good young yellow corn
• Salt 
• Butter (alot)
• A grill

Process:

1. Shuck the corn. Do it well. Take off the husks and then get all those hairs off. I did thousands in my youth, a useful hint. Hold and turn after you husk. 
2. Heat grill to medium’ish
3. Melt a little butter in a dish off on the edge of you grill.. 
4. Lightly butter the corn with a brush, let any extra butter drip off if you have the patience, nobody does. 
5. Set corn on heat and turn every couple of minutes. If it doesn’t start to get nicely charred kernels add a bit more butter, but put on the non-flame side so it has time to settle into the corn otherwise it will get nasty. 
6. Butter….grill….turn….. until it looks like the movies.
7. THEN… this is key
8. Put corn on the upper part of the grill, add butter again with the brush and salt on all sides. Let is sit for a good 5-10 minutes

BOOOOM

Ingredients:

• 1 to 1.5  lb skin off halibut
• 5-7 poblano peppers
• 1 onion
• 1.5 pints (or more) heavy whipping cream
• 2 -3 tablespoons olive oil
• salt and pepper

1. Salt and pepper the fish and set out for at least 30 minutes so its not cold
2. Roast the peppers then have them sit in a bag for at least 30 minutes, ideally more.
3. Peel and deseed peppers
4. Slice up long way so you have lengthy pieces
5. Slice onion long way
6. Heat oil in a skillet then throw in onions, medium to hight heat, after about 7-8 minutes add the poblanos
7. Cook together until nice and pungent smell comes out
8. Pour in the cream, turn heat to low and simmer for about 10 mins, salt and pepper to taste. Sometimes poblanos aren’t hot enough you can add a touch of cayenne to cheat
9. Set fish in the creamy love, cook ,medium to low heat no more than 3-5 mins per side. Dig a fork in to test doneness